Fluffy Omelette two ways - delicate French Style and Hearty Leek Omelettes (without butter)

#eggs #omelette #highprotein #butterfree #healthy #breakfast #brunch
Welcome!
In this video I would like to share with you the recipes for two omelettes: Fluffy and delicate French-Style omelette and fluffy and hearty leek omelette. They are high protein option for your breakfast or brunch.

Once a French chef told me:
The most important factors for making a fluffy French-style omelette are using fresh eggs, proper technique, and gentle handling of the eggs during cooking.
Then whisking the eggs thoroughly to incorporate air and cooking them over low to medium heat while continuously stirring to achieve the desired fluffy texture.
And also avoiding overcooking, because only this way your omelette remains light and airy.

So, over the years I learned, that in traditional French-style omelettes, the bottom should not be browned. The goal is to achieve a delicate, pale golden exterior while keeping the inside creamy and moist.
So, that's why when I am cooking this style of omelette, I pre-heat my non-stick pan just to low heat and grease the bottom of the pan with just very thin layer of fat.
I used to use butter to grease the pan, but, as we are getting older, we really need to watch our saturated fat intake, so I replaced the butter with a good quality olive oil (preferably with a high smoking point).
Olive oil is a healthier alternative to butter as it contains less saturated fat, but the taste of the omelette remains delicious.

My fluffy leek omelette is more like a country style omelette. The additional ingredients, caraway and leek, and also cooking on higher heat gives this omelette another level of flavor and deliciousness. The goal is to achieve a golden brown exterior with a fluffy and delicate interior.
This one is Rod's favorite.

BONUS:
I like to serve it with my homemade pickled sweet and sour red onion. Here's a recipe:
1. Cut 1 large red onion to very thin slices (cut with the grain or pole to pole).
2. Place it in a jar with 1 tsp of mustard seeds and 3 - 4 allspice balls (or pepper corn)
3. Heat a 1/2 cup of water with a 1/2 cup of apple cider vinegar, 1 - 2 tbsp of sugar, 1/2 tsp of salt; bring it to the boil and while hot, pour over the onions in the jar.
4. Close with a lid and keep it to pickle for several hours, the best overnight.
5. Once the liquid in the jar is cold, store it in the fridge up to a week.

Enjoy!

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Disclaimer:
This is not a sponsored video. All opinions are honest and our own.

Disclaimer:
This is not a sponsored video. All opinions are honest and our own.
00:00 Introduction
00:11 French-style fluffy omelette - cooking
02:22 Garnish
03:00 Fluffy leek omelette - cooking
05:03 Garnish